Is making your own, homemade chocolate chip cookie ice cream bowls as easy as the internet makes it out to be? Let's find out.

There are various forms of this recipe all over the internet. Some have you put the cookie dough between the cups of an upside-down cupcake pan, while others have you use the pan as intended, stuffing wads of cookie dough in each cup and using the backside of an ice cream scoop to hollow out the center. I chose to try the version I found on my wife's Pinterest page, where you turn the pan upside-down and mold the cookie dough around the inverted cups.

Following the directions of my favorite chocolate chip cookie recipe from our Better Homes and Gardens Cookbook, I whipped up my dough, and molded three potential bowls over the ungreased pan.*

*I only did three to avoid wasting a whole batch of cookie dough in the event they didn't come out right.

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So far so good (it's the small victories).

Now into the oven to bake according to the dough's recipe (375 degrees for eight to ten minutes).

God speed little bowls, God speed. (Ryan O'Bryan / 106-1 KISS-FM)

Our oven tends to cook things pretty quickly so I started with eight minutes, then added the remaining two after checking them.

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After letting them cool for roughly five minutes, it was time for the moment of truth. Removing them from the pan without having them stick, or fall apart in my hand...

(Ryan O'Bryan / 106-1 KISS-FM)

Success! They may not be the prettiest things in the world, and the edge of one in the top left corner may have burned a little (nothing a sharp knife can't fix), but as long as they taste good, who cares, right?